Procure a fine poularde, bone it carefully, season the interior with
chopped eschalots, pepper, and salt, cover with a little forcemeat (No.
120); you have previously boiled a tongue, when cold cut off the root,
trim and cut it in large dice, which mix with forcemeat and stuff the
poularde with it, cover over the flaps and sew the poularde in its
original shape, tie it up in a napkin and braise it in good stock, to
which you have added two calf’s feet, stew two hours and a half, take it
up and press it lightly, when cold draw out the packthread, reduce the
stock to a demi-glace but keep it as clear as possible, procure a mould
large enough to contain the poularde, and an inch higher, place it on
the ice, pour in a little of the stock a quarter of an inch in
thickness, when it sets throw in some truffles and hard-boiled whites of
eggs cut in dice, then lay in the poularde, which cover with the
remainder of the stock, when set firm dip the mould in warm water and
turn it out on your dish, garnish round with chopped aspic and croutons,
and stick three atelettes ornamented upon the top, two slantingly at the
ends, and one upright in the centre.